When I deep fry, I just use a 4 quart stainless saucepan, filled about halfway. I use a clip on thermometer to keep an eye on the temperature. I reuse the oil, I filter it with a metal funnel lined with a paper oil filter after it cools and keep it in a glass jar. Lately though I’ve been using the air fryer more as it’s more convenient.
Or you can just shallow fry thoroughly as mentioned a few times upthread.
Re: the gelatin method to clean the oil - I’ve tried it before but found it just too fussy, a paper filter works fine enough for me.
